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Veal and apple stew

Frangipane king’s cake – Epiphany

Blanc-manger and creamy yolk with wild garlic purée – Our Chefs’ Recipes

Oil-free salad dressing

Ossobucco alla Milanaise

Milanese biscuits– Christmas recipes

Lamb’s lettuce salad with apple, walnut and cranberries

Chilled zucchini courgette soup with a rocket and mint pesto

Yule log with mascarpone and citrus fruits - Dessert

Aubergine hamburgers

Seafood casserole with saffron –Valentine’s Day / Main dish

Quinoa salad with avocados and cherry tomatoes

Middle Eastern smoothie

Festive Rack of lamb in a walnut crust with tarragon and Pecorino – Easter Ingredients: For 6 jars • 1 rack of lamb with 12 chops • 60 g grated Pecorino • 40 g walnuts • 20 g toasted sesame seeds • 3 tbsp breadcrumbs • 3 tbsp minced tarragon • 2 eggs • Salt and pepper Preparation: Toast the sesame seeds in a dry pan for a few minutes. Coarsely crush the walnuts. In a bowl, mix the walnuts with the sesame seeds, grated Pecorino, bread crumbs, minced tarragon, salt and pepper. Preheat the oven to 230°C. Beat the egg and brush it onto the rack of lamb. Then coat the rack of lamb with the walnut mixture. Bake the rack of lamb for 20 minutes. Turn the dish in the oven halfway through the cooking process. When the meat is cooked, wrap it in aluminium foil and allow to sit for 10 minutes before serving.

Rolled veal roast with apples - Pentecost

Hotteok or sweet Korean pancakes

Vegetarian Bolognese sauce

Flavoured water orange, verbena and lemon

Chia seeds pudding with almonds

Cressin bagnarde – by Gérard Michellod

Witch fingers – Halloween

Marbled eggs with smoked salmon – our chefs’ recipes

Lamb shank in herb crust, springtime vegetables – Easter

Citrus salad with honey

Tteokguk or Korean beef and rice soup

Passionfruit pavlova with candied tangerines

Ginger chicken, coconut milk and fresh coriander

Breakfast bowls

Roasted mandarines

Italian-marinated beef skewers

Cylindrical cabbage sausage and tender potatoes – by Pierre Kohler, Christophe David and Gilbert Augé

A delicious drink to enjoy in summer

Strawberry and basil sorbet

Vanilla cupcakes

Fennel, apple and ginger smoothie

Seared aubergine with summer fruits

Asparagus and cabbage salad

Crab and grapefruit salad

Revisited tartiflette

Centre-cut beef in a puff pastry case with truffle shavings – Main dish

Tangy, crunchy foie gras bonbons – by Pierre Kohler, Christophe David and Gilbert Augé

Brussels sprouts salad with hazelnuts and dates

Beetroot smoothie

Seed and nut mix

Hobbang or red bean dumplings

Chicken keema paratha

Stuffed chicken ballotine with peppers and Oriental–style pepper cream – Valentine’s Day / Main dish

Lentil dahl and tofu skewers

Garden red cabbage salad

Mussels in white wine

Frangipane with Toblerone

Festive Red plum strudel– Federal Day of Thanksgiving, Repentance and Prayer Ingredients: For 4 people • 150 g wheat flour • ½ tsp salt • 1 egg • 3 tbsp milk • 25 g softened butter • 25 g melted butter • 600 g pitted red plums • 50 g caster sugar • 150 g ground hazelnuts • ½ tsp cinnamon • 2 tbsp lemon juice Preparation: In a mixing bowl, combine the flour and salt, and form a well in the centre. Crack an egg into the centre and then add the softened butter and milk. Knead with the fingertips to obtain a supple, homogeneous dough. Form a ball of dough, cover with plastic film, and leave to rise in a cool place for 30 minutes. Cut the red plums into quarters. In a bowl, combine them with the sugar, lemon juice, cinnamon and ground hazelnuts. Preheat the oven to 200°C. Roll the dough out as finely as possible onto a floured tea towel. Brush the dough with melted butter, leaving 3 cm edges on each side, and arrange the red plums on the dough. Raise up the edges and then delicately roll the dough lengthwise using the tea towel. Place the strudel on a lined baking sheet, brush it with milk, and bake it for approximately 45 minutes in the middle of the oven. Serve warm or cold, accompanied by a scoop of vanilla ice cream, custard or whipped cream.

Flavoured water lemon, melon and cucumber

Flavoured water strawberries and basil

Detox smoothie – After the holidays

Kings’ brioche– Epiphany

Cinnamon stars – Christmas recipes

Mujadara Safra – by Marwan Soueid

Baked onions with crunchy vegetables

Green asparagus with mimosa eggs and horseradish mayonnaise – by Stéphane Abadie

Courgette and ginger soup

Bisa-style Easter dove brioche – by Lionel Dufournet

Homemade chocolate spread

Zero waste springtime vegetable soup

Crayfish and winter vegetables au gratin

“Pinch of love” bisque – Valentine’s Day / Starter

Chilled crab and apple salad

Date and hazelnut lollies

Beetroot, apple and red cabbage smoothie

Nant d’Avril chicken with morels and vin jaune – by Philip Romanato

Ham and vegetable muffins

Melon salad with basil and red berries

White bean blondies with raspberries

chicken or beef fajitas

Apple, pear and plum smoothie

Traditional ceviche – by Cecilia Zapata

Strawberry soup flavoured with citronella and speculoos and cookie crumble

Rack of venison with sweet potato and pear rösti

Curry mayonnaise for fish and shellfish

Cailler signature Christmas pralines – by Géraldine Maras

Smoked salmon rösti

Chocolate soufflé tart

Puff pastry apple roses with almond and pistachio

Pumpkin chai coffee

Scallop risotto with green peas and rose petals –Valentine’s Day / Main dish

Cyclops' eyes – Halloween

Raspberry mousse cake

Nage de gambas with champagne and spices of the Arabian Nights

Revisited Malakoffs

Spicy carrot and apple soup

Chicken supreme – by Marwan Soueid

Morello cherry clafoutis – Ascension

Paris style herb butter

A summer salad dressing

Melon, passionfruit, blueberry and blackberry smoothie

Terrine of Gruyère, bacon and artichoke - by Ludovic Givre

Noisettes of venison with coffee and juniper-infused crème brûlée, glazed autumn vegetables and chanterelles – by Eric Béchet

Evil potion – Halloween

Mediterranean-style bouillabaisse

Chicken fillets with sweet-and-sour sauce and quinoa

Crumble of old-fashioned vegetables

El sandwich cubano

Potato tatin, kuri squash chutney and sautéed chanterelles – by Sébastien Jouniaux

Spinach and red kuri salad

Homemade falafels – by Marwan Soueid

Spinach and celery smoothie

Noisette of venison with Grand-Veneur sauce – by Antonio Calo

Marinated swiss beef tataki, creamy mashed avocado with wasabi and crunchy vegetables

Green apple smoothie

Parsnip and white fava bean soup

Choco-courgette cake

Spaghetti with squid

Apple and cinnamon smoothie

Korean-style fermented cabbage banchan

Breaded tofu sticks with almonds and beet ketchup

Foie gras crème brûlée

Quinoa, beet and sweet potato salad

Chicken skewers marinated in barbecue sauce

Milk chocolate and Tonka bean mousse – Valentine’s Day / Dessert

Asian-style fera tartare – by Julien Gallard

Grilled fera fillet over green asparagus, creamy lemon sauce

Red seaweed and coconut panna cotta with red berries

Flavoured water lemon and thyme

Crepe batter – Candlemas

Waffles – Mardi gras

Red berry shortcake

Fried white asparagus, Parmesan coating and wild garlic coulis

Corn flake breaded tofu sticks

Revisited Caesar salad

Chimichurri Sauce

Rack of veal with coffee sauce - Pentecost

Boar terrine with green peppercorns – by Antonio Calo

TOBLERONE mousse – by Hélène

Flavoured water orange, lemon and ginger

Strawberry and balsamic vinegar smoothie

Red plum tart– Federal Day of Thanksgiving, Repentance and Prayer

Oven-roasted whole cauliflower, caramelized with almonds and spices served with herby Gruyere cream

Nant D'Avril pullet roasted with truffle butter and winter vegetables

Asian-style marinated pork skewers

Buckwheat pancakes

Baked apples with pink praline almonds

Button mushroom carpaccio with toasted hazelnuts and kumquat vinaigrette – by Morgan Mafioly

Leg of lamb, springtime vegetables and roasted potatoes – by Stéphane Abadie

Sauce vierge for white meats and fish

Chicken or beef Teppanyaki

Mitterand ice cream soufflé

Spiced prawns – Valentine’s Day / Starter

Marguerite-style cardoons au gratin – by Pierre Boehm

Gogumattang or fried sweet potatoes with honey

Carnival fritters – Mardis Gras

Nordic parcel with chimichurri – Valentine’s Day / Main dish

Buckwheat pancakes stuffed with ricotta and leeks

Burbot fillets, citrus quinoa, and raw and cooked cauliflower

Hot chocolate with chestnut chips

Small lake geneva perch «like anchovies»

Rhubarb and fruit panna cotta

Mummies – Halloween

Tibs – Addis - Abeba

Avocado and strawberry salad

Love pear with chocolate – Valentine’s Day / Dessert

Banana lollies with speculoos

Chilled pea soup with ricotta and flat croutons

Cod loin fillet in puff pasytr – April Fools’ Day

Syrniki – World Cup 2018 – Russia

Beef ribs with barbecue sauce

Revisited vegetarian couscous

Chicken and jams colombo

Flamed Tart (Tarte flambée) - World Environment Day

Salmon, cream of dill and crumble

Rich pumpkin cakes with chestnut foam

Seafood paëlla

Cornettes au gratin

Tiramisu – Valentine’s Day / Dessert

Flavoured water pear and cinnamon

Sauce for grilled fish

Scallops in sealed shells – Main dish

Lake Geneva fera ceviche

Korean kimchi soup with pork, tofu and noodles

Chocolate-passionfruit lava cake – Dessert

Stuffed mushrooms

Chocolate cookies

Tomatoes stuffed with smoked trout and cream cheese

Navarin of veal with spring vegetables

Vampire teeth – Halloween

Cream cheese with green peas and basil

Scottish smoked salmon fillet in potato crust – by Tony Guilloux

Rhubarb smoothie

Seared mixed vegetables

“Olivier Salad” Russian salad - World Cup 2018 - Russia

Chocolate lava cake

Artichoke and dried tomato risotto

Salmon and asparagus

Scallops with cuchaule crumble – by Hélène Jung

Chicken Green Curry

Spiced panna cotta with stewed pears

Red plum jam with fresh walnuts – Federal Day of Thanksgiving, Repentance and Prayer

Pasta salad with roasted chicken and young baby vegetables

Red lentil and carrot purée

Apricot tarte tatin

Colourful springtime vegetable tart

Coffee baba – Valentine’s Day / Dessert

Colourful salad

Wontons – Chinese New Year

Fellenberg green tea granita – Federal Day of Thanksgiving, Repentance and Prayer

Gravlax salmon with pumpkin seed oil – Mother’s Day

Spanish omelette with chorizo

Watermelon and strawberry smoothie

Kimbap or large Korean rice and vegetable makis

Colovrex bison civet with Gamaret wine from the Cave de Genève, pears poached in vin jaune and spices – By Florimond Chassagnon

Panna cotta, centre cut salmon fillet, and diced vegetables

Quinoa, avocado and dried apricots salad

Fruits and coconut milk sushi

Lightly seared autumn refresher with Mont-d’Or vacherin foam – by Pierre Kohler, Christophe David and Gilbert Augé

Veal tajine with almonds and saffron – Pentecost

Flavoured water apple and cinnamon

Panna cotta with red berry coulis

Chef’s perch fillets – byJulien Gallard

Crème brûlée with "Carambar"

Red plum crumble– Federal Day of Thanksgiving, Repentance and Prayer

Gugelhupf – Ascension

Sausage in brioche bread

Cream of mushroom, Perfect chicken egg, green asparagus, morel mushrooms and toasted hazelnuts

Seared apricots and creamy Burrata

Seared teriyaki aubergines

Gingerbread Man – Christmas recipes

Bright red gazpacho –Valentine’s Day / Starter

Classic bortsch – World Cup 2018 – Russia

Salmon gravlax – Starter

Duck pâté with pistachio, foie gras and smoked duck breast - Starter

Mushroom cappuccino with crispy bacon – by Morgan Mafioly

Express royal couscous

Rhubarb and pistachio crumble tart – Mother’s Day

Chestnut crème brûlée

Flavoured water raspberry and lime

Rosé champagne granita – Christmas recipes

Jerusalem artichoke cream with truffle oil – Valentine’s Day / starter

Tea-flavoured crème brûlée

Tomato, basil, onion and pepper smoothie

Golden angel wings – Mardi Gras

Hot Chai Chocolate – Christmas recipes

Pumpkin and Parmesan cheesecake

Lake Geneva poke bowl